A total of 954 samples of raw non-soy plant-based meat alternatives were tested for E. coli O157:H7, Salmonella and generic E. coli. Testing showed 99.7% of samples were satisfactory. The CFIA conducted appropriate follow-up activities when necessary.

98.9% of the 1165 samples of ready-to-eat fish and seafood tested for bacterial pathogens and indicators were satisfactory.

A targeted survey on bacterial pathogens in mechanically tenderized beef steaks analyzed 975 samples for E. coli O157:H7 and generic E. coli. Of the 975 samples, 386 samples were also tested for non-O157 Verotoxigenic E. coli (non-O157 VTEC). No E. coli O157:H7 and non-O157 VTEC were found in any of the samples. Generic E. coli was found in 3 samples. CFIA conducted appropriate follow-up activities. No illnesses were reported in association with any of the positive samples.

A targeted survey on bacterial pathogens in pre-prepared, refrigerated baked desserts analyzed 2,975 samples for generic Escherichia coli (E. coli), Bacillus cereus (B. cereus), Clostridium perfringens (C. perfringens), Staphylococcus aureus (S. aureus), Listeria monocytogenes (L. monocytogenes) and Salmonella species (spp.). No C. perfringens and Salmonella spp. were found in any of the samples. Elevated levels of B. cereus were found in 3 samples. Elevated levels of S. aureus were found in 1 sample and L. monocytogenes was found in 1 sample. Generic E. coli was found in 12 samples. CFIA conducted appropriate follow-up activities such as facility inspections. No illnesses were reported in association with any of the positive samples.

A targeted survey on bacterial pathogens in seed powder and plant-based protein powder analyzed 583 samples of seed powder and 245 samples of plant-based protein powder for generic Escherichia coli (E. coli), Salmonella species (spp.), B. cereus, Clostridium perfringens (C. perfringens) and Staphylococcus aureus (S. aureus). No Salmonella spp. and S. aureus were found in any of the samples. B. cereus was found in 3 of the seed powder samples and 10 of the plant-based protein powder. C. perfringens was found in 2 of the plant-based protein powder samples and a high level of generic E. coli was found in 1 seed powder sample. The CFIA conducted appropriate follow-up activities such as facility inspections and additional sampling.

A targeted survey on bacterial pathogens in raw milk cheese analyzed 2,009 samples for Escherichia coli (E. coli) O157. Of the 2,009 samples, 1,723 samples were tested for generic E. coli, Salmonella species (spp.), Staphylococcus aureus (S. aureus) and Listeria monocytogenes (L. monocytogenes). No Salmonella spp., E. coli O157 or generic E. coli were found in any of the samples. S. aureus was found in 6 samples and L. monocytogenes was found in 2 samples. The CFIA conducted appropriate follow-up activities which resulted in recalls.

Between 2016 and 2021, 2398 samples of raw ground beef, veal and lamb were collected at retail stores across Canada. Samples were tested for STEC O157 and non-O157 STEC. STEC O157 and non-O157 STEC were found in 0.1% (3/2398) and 6.0% (145/2398) of the ground meat samples respectively. The prevalence of STEC O157 in Canadian retail raw ground meat is low, similar to ground beef produced from processing facilities. All STEC virulence gene profiles were assessed using criteria of the FAO/WHO risk categories and the majority of the STEC strains were classified as belonging to risk level 5 which is the lowest risk level. This study indicates that the current food safety control measures implemented for ground meats in Canada are effective at maintaining an acceptable level of possible contamination with STEC strains associated with severe clinical outcomes.